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Spicy Cucumber Salad

Categories: KoreanWorld Cuisine
Contributed by:Jen in NJ ~recipe adapted from Dok Suni by Jenny Kwak

This is one of my family's favorites. Noah can eat a whole bowl himself!


  • 1 1/2 lbs Kirby Cucumbers (I somtimes use regular ones) [Jacq adds, 'English cukes are seedless and good!']
  • 2 T Course Salt
  • 1 1/2 T Red Pepper Flakes
  • 1 T Rice Vinegar
  • 1 t Sesame Salt
  • 1 t Crushed Garlic
  • 1 t Sesame Oil
  • 1 T Brown Sugar


1 - Slice Cucumbers into thin rounds, sprinkle with salt and let sit.
2 - To make the sauce, in separate bowl mix up remaining ingredients.
3 - Strain the cucumbers to get rid of all the water that has come out of them.
4 - Mix the sauce with the cucumbers.
I don't rinse the cukes. I also typically use the kirby ones, although I've also used the English cucumbers. I salt them and then either let them sit on paper towels, or place them in a strainer over a bowl. After the 15 minutes, I press on the top of them with a white paper towel (remember they are in a strainer) to release any additional liquid, and then continue with the recipe. Works well for me.